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Beet Salad with Beet Greens and Vinaigrette (Serves 6)
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 
Servings: 6
Author: Jayne
Ingredients
  • 6 Medium-sized beets leaves included
  • 2 tsp minced garlic
  • ¼ c red wine vinegar
  • 2 tbsp cold water
  • ¼ tsp salt
  • ½ c olive oil
  • 2 tbsp toasted sesame seeds optional
Instructions
  1. Wash and trim the bottom and tops of the beets. Set aside the leaves. Place the beets in a medium-sized sauce pan and cover with 2 inches of water. Bring the beets to a boil. Turn down to a gentle boil and simmer until the beets are tender when you pierce them with a fork. Drain and rinse with cold water. Set aside.
  2. While the beets are cooking, rinse off the beet greens. Discard the stems. Plunge the leaves into boiling water for 20 seconds. Pull them out of the water and refresh them under cold water Dry the leaves on a dishtowel. Stack them up and cut down the center and then across the leaves into strips (chiffonnade). Set aside.
Make the vinaigrette. Put the garlic, water, salt and vinegar into a blender. Pulse a few seconds. With the motor running, slowly dribble in the olive oil.
  1. Peel the beets and slice them into 1/8 inch rounds. Toss with 6 tablespoons of the dressing. Dress the leaves with 2 tablespoons of vinaigrette. Divide the greens among 6 salad plates and top with the sliced beets. Sprinkle with toasted sesame seeds if desired.
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